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Holy Moly, that’s good ice cream James Oliver is living most people’s childhood dream - he owns an icecream factory. By Emma Whittaker At just 26 James Oliver, general manager of Holy Moly Ice Cream, has already been in business for five years. It all started in 2007 when he set out to find a hole in New Zealand’s icecream market. “I decided New Zealanders didn’t know a lot about gelato so I went to Italy to learn how to make it,” he says. Given his mother was a pastry chef it’s perhaps not surprising that he’s pursued such a sweet-toothed career. “I’ve been making desserts and cooking from when I was knee-high. “It was great growing up, especially when mum was trying out new things. It was a regular occurrence when I was five or six to have 10 or so friends around the kitchen table while she laid out lemon meringue 20 // Wednesday 21 November 2012 pies and chocolate cakes for us to devour.” On his return home from Europe James developed Zest gelato which is supplied to top restaurants around the country. Last year he launched his second brand, Holy Moly Ice Cream. The Penrose-based company makes premium icecream which is sold in supermarkets. Although his methods and recipes are closely guarded, the production is less about science than it is about ingredients. “When it comes to icecream it’s about a formula. Once you’ve got a formula you can take it away. “New Zealanders definitely expect a much creamier product than you would sell in Europe or Asia.”